December 18, 2016 - 2:33am
Adding bananas to my banana bread
Is it okay to add bananas to my banana bread? I ask because every time I add bananas, the banana bread gets all mushy. Maybe I am adding too many bananas to the mix. Any comments would help point me in the right direction.
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...calls for 340g mashed bananas and 255g flour. It comes out fine. What proportions are you using?
I can give you the whole recipe if you like.
I use the cooks illustrated recipe and love it. Their approach tells you to microwave the bananas so they will release their juices, and then you reduce the juice down by half or so in a pan on the stovetop. It is extra steps and more cleanup but I think it's worth it. Mine is chock full of bananas and has turned out perfect everytime I have made it. This is a link to where someone has reposted their recipe http://www.crumblycookie.net/2011/09/15/cooks-illustrateds-ultimate-banana-bread/
to get more flavour, try using dead ripe ones. Using regular ripe doesn't cut it with banana bread, they got to be over the hill dead ripe! Black skins, mushy, even slightly fermented work nicely. :)
I agree with Mini Oven, best to wait until they are black all over. Yum!
Check out Cook's Illustrated recipe. They microwave extremely ripe bananas to get the banana juice out of them to pour over the dough before putting into the oven.